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Braised Brisket with Bourbon-Peach Glaze

source: foodiewife-kitchen.blogspot.com

Yield: Makes 8 to 10 servings



1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon smoked (or sweet) paprika
⅛ teaspoon ground cinnamon


1 4-pound trimmed flat-cut brisket with about ⅓” top layer of fat
2 tablespoons grapeseed oil, divided
¾ cup chopped onion
3 garlic cloves, smashed
4 cups beef broth
1 12-ounce bottle stout
¾ cup bourbon
¼ cup (packed) light brown sugar
¼ cup soy sauce
6 large sprigs thyme
3 celery stalks, chopped
2 Tablespoons tomato paste
1 large carrot, chopped
1 tablespoon balsamic vinegar


½ cup peach jam or preserves
2 teaspoons bourbon
Kosher salt and freshly ground black pepper


Click here to see the full recipe from foodiewife-kitchen.blogspot.com! >>

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